The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins‐peas, lentils, and faba beans-Reference-Cited by-同舟云学术

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The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins‐peas, lentils, and faba beans

Published:2021-03-24 Issue:4 Volume:86 Page:1322-1334
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kim Taehoon¹^ORCID,Riaz Mian N.²^ORCID,Awika Joseph³,Teferra Tadesse F.⁴^ORCID

Affiliation:

1. Department of Nutrition and Food Science Texas A&M University College Station Texas USA

2. Food Science and Technology Deptartment Texas A&M University College Station Texas USA

3. Department of Soil and Crop Science Texas A&M University College Station Texas USA

4. School of Nutrition, Food Science & Technology Hawassa University Awasa Ethiopia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15660

Reference31 articles.

1. Development of texturized vegetable protein using indigenous sources;Anjum F. M.;Pakistan Journal of Food Sciences,2011

2. New protein texturization processes by extrusion cooking at high moisture levels

3. Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

4. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Transforming plant proteins into plant-based meat alternatives: challenges and future scope;Food Science and Biotechnology;2024-09-10

2. High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues;Food and Bioprocess Technology;2024-08-26

3. Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion;Foods;2024-04-14

4. Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage;Food Reviews International;2024-02-02

5. Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review;Food Science of Animal Resources;2024-01

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